Dhokar Dalna

Bengali-style Lentil Cake Gravy

Dhokar Dalna is a beloved Bengali dish that showcases Bengal’s culinary expertise. It features dhoka (lentil cakes) made from soaked chana dal, flavoured with ginger, green chillies and spices, then fried to a golden crisp. These cakes are then simmered in a flavourful gravy. Dhokar Dalna delights with its hearty texture and balanced flavours, making it a cherished part of Bengali vegetarian cuisine.

  • Ingredients For the Dhoka (Lentil Cakes):

    • Chana dal (Bengal gram dal) - 1 cup, soaked for 4-6 hours
    • Ginger paste - 1 tbsp
    • Green chillies - 2-3, finely chopped
    • Namox Turmeric powder - 1/2 tsp
    • Namox Cumin powder - 1 tsp
    • Salt - to taste
    • Sugar - 1/2 tsp
    • Vegetable oil - for frying

  • For the Dalna (Gravy)

    • Potato - 2 medium, peeled and cubed
    • Tomato - 2 medium, finely chopped
    • Ginger paste - 1 tbsp
    • Namox Cumin seeds - 1 tsp
    • Bay leaf - 1
    • Cinnamon stick - 1-inch piece
    • Green cardamom - 2-3 pods
    • Cloves - 2-3
    • Namox Turmeric powder - 1/2 tsp
    • Namox Red Chilli powder - 1 tsp
    • Namox Cumin powder - 1 tsp
    • Namox Coriander powder - 1 tsp
    • Namox Garam Masala - 1/2 tsp
    • Salt - to taste
    • Sugar - 1/2 tsp
    • Mustard oil - 2 tbsp
    • Ghee (clarified butter) - 1 tbsp
    • Fresh coriander leaves - for garnish

Cooking the Dhokar Dalna

Preparing the Dhoka (Lentil Cakes):

  • Drain soaked chana dal and grind to a coarse paste without adding water.
  • Add ginger paste, chopped green chillies, Namox Turmeric powder, Namox Cumin powder, salt and sugar to the dal paste. Mix well.
  • Heat oil in a frying pan. Spread the dal mixture evenly in the pan, keeping the thickness about 1/2 inch. Fry until both sides are golden brown.
  • Cut into diamond or square shapes and set aside.

Making the Gravy (Dalna):

  • Heat mustard oil in a deep pan. Add Namox Cumin seeds, bay leaf, cinnamon stick, cardamom pods and cloves. Sauté until aromatic.
  • Add cubed potatoes and fry until lightly golden.
  • Add chopped tomatoes and cook until they turn soft and the oil starts to separate.
  • Add ginger paste, Namox Turmeric powder, Namox Red Chilli powder, Namox Cumin powder, Namox Coriander powder, Namox Garam Masala, salt and sugar. Stir well.
  • Add water as needed to make a gravy-like consistency.
  • Gently add the dhoka (fried lentil cakes) to the gravy. Cover and simmer on low heat for 10-12 minutes to allow flavours to meld.
  • Drizzle ghee over the dish before serving for added richness.
  • Garnish with fresh coriander leaves.

Serve hot with steamed rice or roti.